Vegan Italian Breakfast Panini with Pesto and Roasted Vegetables

Ingredients

• 1 loaf Ciabatta bread
• 1/2 medium Zucchini
• 1/2 medium Bell pepper
• 1/4 medium Eggplant
• 2 tbsp Vegan pesto
• 4 slices Vegan mozzarella
• 2 tbsp Olive oil
• 1/4 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C).
2. 2Slice zucchini, bell pepper, and eggplant into thin strips.
3. 3Toss the vegetables with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
4. 4Slice the ciabatta bread in half horizontally.
5. 5Spread vegan pesto on both halves of the bread.
6. 6Layer the roasted vegetables and vegan mozzarella on the bottom half of the bread.
7. 7Top with the other half of the bread.
8. 8Grill the panini in a panini press or skillet until golden brown and the vegan mozzarella is melted.

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